Ingredients
- 2 cups 2% milk
- 6 whole cloves
- 3 teaspoons vanilla divided
- 6 egg yolks
- 6 tablespoons monk fruit sweetener
- 1 cup heavy whipping cream
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- Rum of choice (optional, but recommended)
Instructions
- In a large pot on medium heat, combine the milk, cloves and 1 teaspoon of the vanilla. Simmer until the mixture is nice and warm.
- In a separate bowl, whisk the egg yolks and monk fruit. While constantly whisking, slowly add in the warm milk mixture until well combined. Pour everything back into the pot.
- Cook on low heat, stirring almost constantly. Do not let this boil or it will cook the egg. Stir unil the mixture has thickened, coats the back of a spoon, and reads 165 degrees Fahrenheit. This takesabout 10-12 minutes. Remove from heat and let cool completely.
- Once cool, strain the mixture to remove the cloves. Then, stir in the cream, remaining vanilla, nutmeg, and cinnamon.
- Cover and refrigerate until cold (at least 1 hour).
- Add rum and drink up!